Chicken Fried Steak With Gravy

1. 1

   Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper.

2. 2

   Season 2 cups of the flour with salt and pepper. Dredge the steaks in the seasoned flour.

3. 3

   Dip the steaks in the egg wash, letting the excess drip off.

4. 4

   Dredge the steaks in the seasoned flour, coating each side completely.

5. 5

   Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil.

6. 6

   Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper.

7. 7

   In another skillet, render the bacon until crispy, about 3 to 4 minutes.

8. 8

   Add the onions and continue to saute for 2 to 3 minutes.

9. 9

   Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper.

10. 10

    Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer.

11. 11

    Remove from the heat and season with salt an black pepper.

12. 12

    Spoon the gravy over each steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.